Pork Tenderloin with Plum Sauce

Name: Pork Tenderloin with Plum Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons garlic salt (recommended: Lawry's); 2 teaspoons poultry seasoning (recommended: McCormick); 1 teaspoon ground black pepper; 1 1/2 pounds pork tenderloin, rinsed and patted dry; 2 tablespoons extra-virgin olive oil; 1 cup white wine (recommended: Chardonnay); 1/2 cup Chinese-style plum sauce (recommended: Dynasty); 1 tablespoon cornstarch

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Level: Easy
Total: 4 hr 50 min

Prep: 20 min
Inactive: 30 min
Cook: 4 hr

Yield: 4 servings

Level: Easy
Total: 4 hr 50 min

Prep: 20 min
Inactive: 30 min
Cook: 4 hr

Yield: 4 servings

Ingredients

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2 teaspoons garlic salt (recommended: Lawry's)

2 teaspoons poultry seasoning (recommended: McCormick)

1 teaspoon ground black pepper

1 1/2 pounds pork tenderloin, rinsed and patted dry

2 tablespoons extra-virgin olive oil

1 cup white wine (recommended: Chardonnay)

1/2 cup Chinese-style plum sauce (recommended: Dynasty)

1 tablespoon cornstarch

Directions

In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
Cook on HIGH for 4 hours.
Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
Serve sliced tenderloin hot with plum sauce drizzled on top.

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Show: Semi-Homemade Cooking

Episode: Restaurant Remakes: Tyler and Emeril

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